Answer to Question #49574 in Other Biology for Carl
Solution: Inwhite wine, the most important phenolic compounds are the hydroxycinnamic acids
and of minor quantities, the flavan-3-ol monomers. these compounds are
important with regard to the visual quality of white wine. Inred wine, tannins and anthocyanins are the most important phenolic classes.
tannins contribute to the mouthfeel of wines but they also form pigmented
polymers in association with the anthocyanins to provide the stable pigments
required to give red wine its long- term color stability. Answer: hydroxycinnamic acid; anthocyanins
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